Sunday, 12 August 2012

I CAN MAKE BAGELS.

Can you? 

There's nothing more comforting and satisfying than the smell of freshly baked bread and nothing more impressive than homemade bagels. This recipe is really simple - give it a go!


Bagel Recipe
Ingredients:

2 teaspoons of yeast

1 ½ tablespoons sugar

1 ¼ - 1 ½ cups of warm water
3 ½ cups of bread flour - extra for kneading
1 ½ teaspoons of salt
Method: In ½ cup of the warm water, pour in the sugar and stir until sugar is dissolved. Add yeast and let it sit for five minutes or until it starts to bubble. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed.
Yeast, sugar and warm water.


Knead the dough on a floured bench top for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp tea towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.



Dough after resting

Divide the dough into 8 pieces and shape each piece into a round. Work the dough into a ball then gently press your finger into the center of each dough ball to form a ring. Stretch the dough out, I just spin it on my finger – probably not the correct way to do it but seems to work. Place the shaped bagels on a lightly oiled sheet, cover with a tea towel and leave them to rest for 10 minutes.


Preheat your oven to 220ºC and bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon to lower the bagels into the water. Once the bagels are in it will take a couple of seconds for them to float to the top. Let them sit there for 1 minute, and then flip them over to boil for another minute – if you like a chewier bagel, boil for 2 minutes on each side.



Top your bagels as you take them out of the water you can use an egg wash to make the topping stick but as I’m vegan I leave that part out. Transfer the bagels to an oiled baking tray and bake for 20 – 25 minutes until they are golden brown.


Bagels about to go in the oven! Topped with carraway seeds, black and white sesame seeds, sunflower seeds, flaxseeds and smoked salt.

Fresh out of the oven.


3 comments:

  1. Wow they look great! I have tried making them before (as I love making bread) but they always turn out so misshapen!

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    Replies
    1. Yes that can happen! I try to leave them to rest once they have been shaped it seems to help - failing that cover them with lots of sesame seeds and no one will ever know!

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